Easy Cheesy Southwestern Tomato Soup With Corn Chips Recipes

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CHEESY SOUTHWEST CHICKEN SOUP RECIPE



Cheesy Southwest Chicken Soup Recipe image

This Cheesy Southwest Soup Recipe is simple, full of flavor, and we love that you can add whatever toppings you would like! Kids love this one!

Provided by Steph Loaiza

Categories     Main Course

Time 30m

Number Of Ingredients 17

2 teaspoons minced garlic
1/4 cup onion (minced)
1/2 pound boneless, skinless chicken breasts
2 Tablespoons olive oil
1 Tablespoon fajita seasoning
11 ounce can Mexicorn (drained)
15 ounce can black beans (rinsed and drained)
10 ounce can diced tomatoes and green chiles
3 cups chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
salt (to taste)
8 ounces Velveeta cheese (cubed)
cilantro (optional garnish)
sour cream (optional topping)
avocado (optional topping)
tortilla strips (optional topping)

Steps:

  • In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
  • Add Mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
  • Remove from heat and stir in velveeta cheese until it is completely melted.
  • Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.

Nutrition Facts : Calories 218 kcal, Carbohydrate 20 g, Protein 16 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 1104 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SOUTHWESTERN TOMATO SOUP



Southwestern Tomato Soup image

Garlicky southwestern inspired soup. The cilantro is really the key here, though if you've not tried cilantro before, consider reducing the qty to 1 cup to start since the flavor is unusual and intense.

Provided by rsarahl

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 onions, chopped (about 4 cups)
2 carrots, peeled and chopped (about 1 cup)
2 celery ribs, chopped (about 3/4 cup)
8 cups vegetable broth
8 cloves garlic, minced
2 (28 ounce) cans diced tomatoes (packed in juice)
1/2 cup parsley, chopped
salt and pepper
4 (15 ounce) cans chickpeas, drained and rinsed
4 cups frozen corn
4 teaspoons ground cumin
2 cups cilantro, chopped
tortilla chips, lightly crushed for garnish

Steps:

  • Heat olive oil in a stockpot on medium heat.
  • Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
  • Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
  • Bring to a boil, then reduce heat to low.
  • Simmer for 30 minutes, uncovered.
  • Stir in parsley and check for seasoning.
  • Add additional salt and pepper if necessary.
  • Add chickpeas, corn and cumin and bring back to a boil.
  • Simmer for 5 minutes.
  • Reduce heat to low.
  • Stir in cilantro.
  • Ladle soup into bowls.
  • Garnish with crushed tortilla chips.
  • Serve immediately.

CHEESY TORTILLA SOUP



Cheesy Tortilla Soup image

This quick video shows you how to make our cheesy (and oh-so-easy) tortilla soup. Find out firsthand why it's one of our top-rated recipes!

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 35m

Yield 8

Number Of Ingredients 10

3 tablespoons butter
3 tablespoons chopped onions
3 tablespoons flour
1 (28 ounce) can no-salt-added diced tomatoes, undrained
1 (14.5 ounce) can fat-free reduced-sodium chicken broth
1 (1.25 ounce) package TACO BELL® Taco Seasoning Mix
2 cups shredded rotisserie chicken
½ pound VELVEETA®, cut into 1/2-inch cubes
½ cup tortilla chips, coarsely crushed
1 lime, cut into 8 wedges

Steps:

  • Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
  • Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
  • Top with crushed chips. Serve with lime wedges.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 13.6 g, Cholesterol 60.1 mg, Fat 13.7 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 7.6 g, Sodium 841.4 mg, Sugar 5.7 g

SOUTHWEST CHEESY CHICKEN ENCHILADA SOUP



Southwest Cheesy Chicken Enchilada Soup image

The taste of chicken enchiladas in a soup. I combined my favorite homemade enchilada sauce recipe with my old enchilada soup recipe and this emerged. My family goes wild when they find out this Southwest cheesy chicken enchilada is for dinner. Garnish with sour cream and black olives.

Provided by bleucheeseme

Categories     Mexican Chicken Soups and Stews

Time 8h20m

Yield 8

Number Of Ingredients 15

6 cups chicken broth
1 pound skinless, boneless chicken breast halves
1 (15 ounce) can tomato sauce
1 (15 ounce) can Mexican-style pinto beans
1 cup salsa
5 tablespoons chili powder
¼ cup dried minced onion
4 teaspoons minced garlic
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon salt
2 cups cooked rice
2 cups shredded Monterey Jack cheese

Steps:

  • Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
  • Use forks to shred chicken. Stir in cooked rice.
  • Ladle into bowls and garnish with Monterey Jack cheese.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 27.9 g, Cholesterol 58.9 mg, Fat 11.7 g, Fiber 5.2 g, Protein 23.9 g, SaturatedFat 6 g, Sodium 1969.4 mg, Sugar 5.3 g

HOMEMADE CHICKEN TORTILLA SOUP



Homemade Chicken Tortilla Soup image

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. -Laura Black Johnson, Largo, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, chopped
1 can (4 ounces) chopped green chilies
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
5 cups reduced-sodium chicken broth
1 rotisserie chicken, shredded, skin removed
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Crushed tortilla chips
Shredded Monterey Jack or cheddar cheese

Steps:

  • In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

Nutrition Facts : Calories 200 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 941mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

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